Grandma’s Classic Apple Strudel
Grandma’s Apple Strudel
This apple strudel is a traditional “slab-style” dessert, perfect for feeding a crowd at family dinners or holiday celebrations. Unlike the classic Austrian strudel made with delicate layers of phyllo dough, this version features a soft, buttery shortcrust made with shortening and egg yolks. The pastry bakes up tender and slightly crisp, providing the perfect base for the generous layer of cinnamon-scented apples. One of Grandma’s secrets for that shiny bakery-style finish is spreading the icing over the crust while it’s still warm.
Ingredients
Apple Filling
- 6 cups apples, peeled and sliced
- 1 cup sugar
- ½ cup all-purpose flour
- 1 teaspoon cinnamon
Crust
- 3¾ cups all-purpose flour
- 1½ cups shortening
- 2 egg yolks (plus enough water to equal 1 cup)
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 egg white, reserved
Icing
- 1 cup powdered sugar
- 2 tablespoons milk or light cream
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Filling
Place the sliced apples in a large bowl and mix with the sugar, flour, and cinnamon. Set the mixture aside while preparing the crust so the apples begin releasing juices and forming a light syrup.
Step 2: Make the Dough
In a large bowl, combine the flour, salt, and sugar. Cut the shortening into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs. In a measuring cup, mix the egg yolks with enough water to make 1 cup of liquid. Stir this into the flour mixture until a soft dough forms, then divide the dough into two equal portions.
Step 3: Form the Bottom Crust
Roll out one portion of the dough into a rectangle large enough to fit a 10×15-inch jelly roll pan. Press it into the bottom and slightly up the sides of the pan to hold the filling.
Step 4: Add the Apples and Top Crust
Spread the prepared apple filling evenly over the bottom layer. Roll out the second piece of dough and place it over the apples, sealing the edges by pressing them together.
Step 5: Bake the Strudel
Brush the top crust with the reserved egg white and cut several small slits to allow steam to escape. Bake at 350°F (175°C) for 45–60 minutes, until the crust turns golden brown and the filling bubbles.
Step 6: Glaze and Cool
While the strudel is still warm, whisk together the powdered sugar, milk, and vanilla to create the icing. Spread it over the top immediately. Let the strudel cool completely before slicing into squares and serving.
